1 head cauliflower, about 2 pounds, leaves removed
1/2 teaspoon salt
2 eggs
½ cup bread crumbs (use gluten free cracker crumbs or gluten free bread crumbs if desired)
¼ cup shredded cheese, parmesan or sharp cheddar
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
1 Tablespoon of oil

Grate the whole head of cauliflower (use a food processor if you have one, you can do it with a box grater, but it gets messy). Combine the grated cauliflower, salt, egg, bread crumbs, cheese, garlic and Italian seasoning, mix well. Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup of the cauliflower mixture into the pan. Help it to spread out a little then repeat 2-3 more times, so you have 3-4 small pancakes. Allow them to cook for 5 minute then turn the fritters over and cook for another 5 minutes. Remove them and cook another batch to use the remaining batter. Enjoy hot, but they are also great the next day.